Serves

5.

Ingredients

• 600g turkey crown - cut into strips.
• 400g onions - sliced.
• 30g garlic - sliced.
• 300ml chicken stock.
• 350g mushrooms.
• 50ml dijion mustard.
• 200g low fat natural yoghurt.
• 13g ground paprika.
• 200g curly parsley - chopped.
• 12ml rapeseed oil.

Method

• In a pan heat the oil.
• Add the turkey and brown, then remove from the pan.
• Add the onion and paprika to the pan and dry fry for 2-3 minutes to soften, then add the garlic.
• Add the turkey, stock and mustard and cook until reaches temperature of 75 degrees.
• Add mushrooms and cook for a further 2-3 minutes.
• Stir in the natural yoghurt and parsley, heat gently.
• If too thin, thicken with corn flour to desired consistancy.
• Serve with boiled rice.

Recipe courtesy of

Sodexo at Perth College UHI, Perth.